Description
A vibrant, smoky, and refreshing salad made with grilled corn, crisp vegetables, and a zesty homemade dressing—perfect for gatherings or everyday meals.
Ingredients
4 cups fresh corn kernels (about 5–6 ears of corn)
1 cup cherry tomatoes, halved
1/2 cup red onion, finely diced
1/2 cup cucumber, diced
1/4 cup fresh cilantro, chopped
1/4 cup green onions, sliced
1/2 cup red bell pepper, diced
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/2 cup feta cheese, 1 avocado diced
Instructions
Grill corn over medium-high heat for 10–12 minutes until charred. Cool and cut kernels off the cob.
Chop all vegetables and place them in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, and spices.
Add grilled corn to the vegetables and pour dressing over.
Toss gently until well combined.
Add optional ingredients if desired and mix lightly.
Chill for 20–30 minutes before serving.
Notes
Use fresh corn for best flavor
Add dressing just before serving for maximum freshness
Adjust seasoning based on taste
Store leftovers in the refrigerator for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 12 minutes